Light and airy waffles with deep pockets and shatteringly crisp edges
Crispy Belgian Waffles
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
6
6 large waffles
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
These Belgian-style waffles are crisp on the outside and fluffy on the inside, with deep pockets perfect for pooling butter and maple syrup. A cornstarch trick keeps them crunchy.
Cuisine: American
Category: Breakfast
Difficulty: Easy
Cost: $
Dietary: Vegetarian
Quick Summary
35 min total time|6 servings|Easy difficulty
These Belgian-style waffles are crisp on the outside and fluffy on the inside, with deep pockets perfect for pooling butter and maple syrup. A cornstarch trick keeps them crunchy.
AmericanVegetarian
Sarah Chen
(Updated )
The difference between a good waffle and a great waffle comes down to texture. A truly great Belgian waffle should shatter when you bite into it, giving way to a light, airy interior that practically melts on your tongue.
This recipe achieves that contrast with two key techniques: replacing some of the flour with cornstarch to create a crispier shell, and folding in whipped egg whites for an impossibly light interior. The result is a waffle that stays crisp even after being loaded with toppings.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 2 large eggs, separated
- 1 3/4 cups whole milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Butter and maple syrup for serving
Instructions
- 1
Preheat your Belgian waffle iron according to the manufacturer instructions.
- 2
Whisk together flour, cornstarch, baking powder, salt, and sugar in a large bowl.
- 3
In a separate bowl, whisk together the egg yolks, milk, melted butter, and vanilla extract.
- 4
Pour the wet ingredients into the dry ingredients and stir until just combined. A few small lumps are fine.
- 5
In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the whipped whites into the batter in two additions, being careful not to deflate them.
- 6
Let the batter rest for 5 minutes.
- 7
Spray the waffle iron with nonstick spray. Ladle batter onto the center of the iron and cook until the steam slows and the waffle is deeply golden, about 3 to 4 minutes per waffle.
- 8
Serve immediately or keep warm on a wire rack in a 200°F oven.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Substitutions
All-purpose flourWhole wheat pastry flour
Use a 50/50 blend with all-purpose for added nutrition without sacrificing texture.
Whole milkButtermilk
Adds tang and creates an even fluffier interior. Reduce baking powder to 2 teaspoons and add 1/2 teaspoon baking soda.
ButterCoconut oil
Melted coconut oil works well and adds a subtle tropical note.
Tips & Storage
Pro Tips
Place cooked waffles on a wire rack rather than stacking to keep them crisp.
Do not open the waffle iron too early — wait until the steam significantly slows.
For extra-crispy waffles, cook for 30 seconds longer than you think you need to.
Freeze extra waffles and reheat in a toaster for weekday breakfasts.
Storage
Cool completely on a wire rack, then store in a zip-top bag in the freezer for up to 2 months.
Reheating
Pop frozen waffles directly into the toaster or a 375°F oven for 5 minutes until crisp and heated through.
Nutrition Facts
Per serving (1 large waffle) · 6 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein8g
Carbohydrates38g
Fat16g
Fiber1g
Sugar8g
Sodium380mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why are my waffles not crispy?
- Make sure you cook them long enough and do not stack them after cooking. The cornstarch is essential for crispness, so do not skip it.
- Can I make the batter ahead?
- You can make the batter without the egg whites the night before. Fold in freshly whipped whites just before cooking.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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